Summer squash turns a typically heavy dish into a light and luscious meal.

Recipe courtesy of Personal Chef Michele Thompson, MS

Ingredients

1 1/4 cup skim ricotta cheese

1 1/2 finely chopped, sautéed summer squash

1/4 cup freshly grated Parmesan cheese

1/4 cup shredded mozzarella cheese

2 tablespoons minced fresh parsley

1 tablespoon fresh thyme leaves

1 teaspoon Italian seasoning

1 package won ton wrappers

3 cups marinara sauce, warmed

Directions

In a large bowl, combine all ingredients except won ton wrappers and sauce. Place 16 won ton wrappers on the counter and place a heaping tablespoon squash mixture on the center of each wrapper, leaving the edges free. Brush the edges with water and top with a won ton wrapper, pressing the edges together with your fingers. Use the tines of a fork and press around edges to seal the ravioli.

Carefully place ravioli in a large pot of salted boiling water. Reduce heat to medium and simmer for 5 minutes or until ravioli are puffed. Use a slotted spoon to remove and transfer to two serving plates. Top with sauce and extra Parmesan and minced parsley.